BEER BELLY BAG RECIPES

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OVEN BAG POT ROAST RECIPE | ALLRECIPES



Oven Bag Pot Roast Recipe | Allrecipes image

Tasty pot roast adapted from another recipe on this site. This is great served with French bread to dip in the gravy.

Provided by Michelle Watkins

Categories     Main Dishes    Beef    Pot Roast Recipes

Total Time 2 hours 45 minutes

Prep Time 15 minutes

Cook Time 2 hours 30 minutes

Yield 8 servings

Number Of Ingredients 15

½ cup all-purpose flour
ground black pepper to taste
1 pinch paprika, or to taste
1 pinch garlic powder, or to taste
1 pinch onion powder, or to taste
3 pounds chuck roast
¼ cup butter
1 (10.75 ounce) can condensed beef consomme
1 cup water
1?½ (1 ounce) envelopes dry onion soup mix
5 cloves garlic, peeled
1 teaspoon Worcestershire sauce
2 carrots, chopped, or to taste
¼ onion, chopped, or to taste
3 mushrooms, sliced, or to taste

Steps:

  • Preheat oven to 325 degrees F (165 degrees C).
  • Whisk flour, black pepper, paprika, garlic powder, and onion powder together in a bowl. Dredge roast through the flour mixture to evenly coat.
  • Melt butter in a large pot over medium-high heat; brown roast in the melted butter, about 5 minutes per side. Transfer roast to an oven bag and put into a 13x9-inch casserole dish.
  • Whisk beef consomme, water, onion soup mix, garlic, and Worcestershire sauce together in a bowl; pour into the oven bag over the roast. Cut 6 small slits in the top of the oven bag for ventilation.
  • Bake roast in the preheated oven for 1 hour 45 minutes; add carrots, onion, and mushrooms to the oven bag and bake until vegetables are tender and roast is cooked through, about 45 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

Nutrition Facts : Calories 354.3 calories, CarbohydrateContent 13.2 g, CholesterolContent 94.1 mg, FatContent 21.3 g, FiberContent 1.3 g, ProteinContent 26.6 g, SaturatedFatContent 9.9 g, SodiumContent 772.8 mg, SugarContent 2 g

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From homebrewersassociation.org
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From health.clevelandclinic.org
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From allmenus.com
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If you're following the recipe to use a 5 pound pork belly and plan on using the wet cure method with ziplock bags you can cut the pork belly in half and divide the brine equally between the two bags. 3. After 7 days the pork belly will have firmed up. Remove the pork belly from the brine and thoroughly rinse it off.
From share-recipes.net
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